Saturday was Josh’s birthday, we spent a lovely, leisurely day together to celebrate. Our day started with a relaxed morning before picking up coffee and heading to a local used bookstore to browse the shelves for used books, movies, and music. It’s amazing how time flies when you’re in a book store.
We also made a quick stop at the Farmers Market to pick up our first bushel of Delvin Farm’s winter CSA. The box was overflowing with Siberian kale, Tatsoi (also known as a mustard spinach), red leaf lettuce, radishes, fennel, Juliet and Roma tomatoes, green bell peppers, butternut squash, acorn squash, Japanese sweet potatoes (purple), and Yukon Gold potatoes. These items are typically harvested on Friday for our pick up on Saturday. That’s a huge box of local, organic vegetables for only $30 bucks.
You. Cannot. Beat. That. Price!
That evening we met up with my family for dinner. Tacos and enchiladas at Taqueria Del Sol (great local place), yum! After dinner, we came back to our house for hot drinks and the homemade dessert I mentioned last week, check back Friday for more details on that!
Spoiler alert… Apple Pie and Caramel Ice Cream!
Take a look at those deep purple Japanese sweet potatoes, they are a little dryer than the traditional orange ones, but still tasty!
Because we splurged a bit on Saturday’s for Josh’s birthday, I wanted something a bit lighter and healthier on Sunday to get back on track. I know the weather is getting colder and salad is not one of those comfort foods we crave during the colder months, but the roasted sweet potatoes help give it a bit of warmth and heartiness!
Vegetables offer the most nutrition when eaten raw, so to get back on track together I made a couple of salads using the ingredients we received in our CSA box. I must admit that I prefer to eat kale cooked rather than raw, but with the addition of the chickpeas, pecans and goat cheese, it went down pretty easy!
These roasted sweet potatoes may look different, but they’re still yummy! Josh mentioned sweet potato chips, so I’m planning to give those a try later this week. Since these are a bit dryer than the orange, I’m hoping they’ll crisp up easily for the chips.
(Added a little deli turkey to Josh’s salad for added protein.)
The best thing about this salad is that it’s made using ingredients that are in season, varying up the nutrients we take in!
Speaking of in-season, all these potatoes, squash, kale and cold days are making me long for a good bowl of soup! I’ve got some recipes I hope to make and share with you soon. What about you, what are your go-to meals this time of year?
Kale Salad and Delvin Farm's Organic CSA
- 1 cup chopped Siberian kale
- 1 cup chopped Tatsoi or spinach
- 2 cups chopped red leaf lettuce
- 2 medium size Japanese sweet potatoes
- coconut cooking spray or coconut oil
- salt pepper, cinnamon (as desired)
- 1 medium size apple chopped
- 1/4 cup chickpeas
- 2-3 small radishes thinly sliced
- 1 medium tomato chopped
- small handful of chopped pecans
- 2 tbsp goat cheese
- dressing of choice
- Preheat oven to 400 degrees, coat cookie sheet with light layer of coconut oil spray.
- Wash and slice Japanese potatoes into 1/4" slices and layout on evenly on pan. Spray lightly with coconut oil spray and season with salt, pepper and cinnamon (if desired). Bake for approximately 12 minutes, remove from oven, flip, and bake additional 12-15 minutes or until potatoes are tender.
- Add all chopped greens, apples, chickpeas, radishes, tomatoes, and other toppings to two large bowls, top with dressing of choice and roasted potatoes. Eat!